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Given that we had our own pancetta to try out, I wanted to do something that would mark the occasion and that I hadn’t cooked before. Tartiflette is a Savoyarde staple. Like all good Alpine recipes it involves, salty pork, carbs a plenty and lot and lots of molten cheese.

The pancetta was sublime, couldn’t have been tastier and I’ll definitely be making tartiflette again, although it’s perhaps best combined with vigorous exercise at high altitude rather than munching and lounging…

Tartiflette is traditionally made with Reblochon cheese, but I couldn’t get hold of any and so used Raclette and Gruyère. If anything, next time I’d use more cheese. Oh yes.

The Tartiflette – serves 6

1 kg charlotte potatoes

2 small onions

3 cloves of garlic

Large knob of butter

Dash of olive oil

250g pancetta / lardons / bacon, diced

150g Raclette cheese

50g Gruyère cheese

A few sprigs of thyme, leaves picked

To Serve:

Gherkins, sliced


Jambon cru / parma ham

Cook the potatoes, skin on, in boiling water until just tender. Drain, and then when cool enough, slice them (about 5mm thick). Heat half the butter and oil in a sauté pan and cook the potatoes until they are golden. Season and put in a shallow ovenproof dish.

Heat the rest of the butter and oil in the same pan and cook the lardons over a fairly high heat to colour them. Turn down the heat, add the onion and cook until soft and beginning to colour. Chuck in the garlic and cook for a further couple of minutes. Add this to the potatoes and gently combine, along with the thyme and lots of seasoning.

Slice the cheeses, (removing the skin), and lay on top of the potato. Bake in a pre-heated oven at 190c, for 20 minutes, or until the cheese is melted and bubbling. Tartiflette keeps well and the flavours become more pronounced on re-heating.

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